Give these huckleberry recipes a try
Huckleberries galore!
At last week’s Spokane Farmers’ Market, bags of huckleberries covered a full table. And those who ventured to the mountains to pick for themselves report it was an incredible huckleberry year.
Now the question is what to do with all those Northwest gems.
One caller to the IN Food section wanted a recipe for a huckleberry cobbler. Others wanted to try something other than pies and muffins. So here are a few recipes.
Huckleberry Crunch Cobbler
From The Spokesman-Review, August 14, 1996
Crust:
1 ½ cups flour
1 ¼ cups quick-cooking rolled oats
1 cup brown sugar
½ cup butter or margarine
Filling:
6 cups fresh or frozen huckleberries (see note), thawed and drained
1 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 cup water
1 teaspoon vanilla
Heat over to 350 degrees. In large mixer bowl, combine all crust ingredients. Beat at medium speed, scraping bowl often, until crumbly, 1 to 2 minutes.
Press 2 cups of the crumb mixture on bottom of an ungreased 9-by-13-inch baking pan. Layer berries over crumb crust; set aside. In 2-quart saucepan combine sugar, cornstarch and salt; stir to blend. Stir in water. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (18 to 22 minutes). Boil 1 minute. Stir in vanilla. Pour over huckleberries, sprinkle with remaining crumbs. Bake for 50 to 60 minutes or until lightly browned.
Note: Huckleberries may be combined with or replaced by blueberries. If you don’t have enough berries, up to 2 cups of finely chopped apple may be used to complete the measure.
Yield: 12 servings
Approximate nutrition per serving: 275 calories, 8.6 grams fat (5 grams saturated, 28 percent fat calories), 3.5 grams protein, 47 grams carbohydrate, 20 milligrams cholesterol, 3.3 grams dietary fiber, 140 milligrams sodium.
Huckleberry Dumplings
From The Spokesman-Review Dorothy Dean Homemaker Services
2 ½ cups fresh or frozen huckleberries
1/3 cup sugar
Dash salt
1 cup water
1 tablespoons lemon juice
1 cup sifted flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon butter
½ cup milk
Measure huckleberries, sugar, salt and water into 2-quart saucepan. Bring mixture to a boil. Cover; simmer 5 minutes. Add lemon juice. Sift dry ingredients; cut in butter till resembles coarse meal. Add milk all at once; stir just until flour is dampened. Drop batter from tip of tablespoon in bubbling huckleberry sauce, making 6 dumplings; don’t let them overlap. Cover tightly; cook over low heat 10 minutes; don’t peek. Serve dumplings hot with sauce poured over them.
Yield: 6 servings
Approximate nutrition per serving: 197 calories, 2.7 grams fat (1.5 grams saturated, 12 percent fat calories), 3.2 grams protein, 41 grams carbohydrate, 6.7 milligrams cholesterol, 2.2 grams dietary fiber, 342 milligrams sodium.
Autumn Harvest Salad
From “Fresh From The Garden Cookbook,” by Ann Lovejoy
1 ripe avocado, sliced
¼ cup virgin olive oil
Juice and grated zest of 1 organic lemon
2 cloves garlic, minced or pressed
¼ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon sugar
6 cups fresh greens
1 red bell pepper, thinly sliced
½ cup thinly sliced zucchini
½ cup Walla Walla sweet onion, chopped
1 cup cilantro leaves
½ cup huckleberries (or blueberries)
¼ cup toasted, skinned, chopped hazelnuts for garnish
Arrange avocado slices in a shallow bowl. In a jar, combine the olive oil, lemon juice, zest, garlic, salt, pepper and sugar. Shake well and pour over the avocado slices.
In a salad bowl, arrange the greens. Top with the red pepper, zucchini, onion, cilantro and huckleberries. Arrange the avocado slices over the salad, drizzle with the dressing and serve, garnishing with hazelnuts.
Yield: 4 servings
Approximate nutrition per serving: 294 calories, 26 grams fat (3.5 grams saturated, 79 percent fat calories), 4 grams protein, 14 grams carbohydrate, no cholesterol, 5.8 grams dietary fiber, 161 milligrams sodium.